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Bailey’s Hot Chocolate Bombs

By Marley Goldin
on July 20, 2021
last updated on December 30, 2021
4 from 13 votes

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These Bailey's Hot Chocolate Bombs are interactive, fun, and outrageously delicious. The best way to enjoy your boozy hot chocolate!
Glass Mug of Bailey's Hot Chocolate

Looking for a fun way to enjoy your favorite warming chocolate treat? These Bailey’s Hot Chocolate Bombs are interactive, delicious, and just the right amount of boozy.

We’re talking shiny dark chocolate spheres filled with Bailey’s Hot Chocolate Mixture that melts into hot milk to warm your soul and tickle your taste buds.

6 Bailey's Hot Chocolate Bombs lined up on a cooling rack drizzled with white chocolate

Bailey’s Hot Chocolate is an absolute favorite in our household. And living in Florida where our winter is all of three days, we enjoy this delicacy year-round!

And what’s better than Bailey’s Hot Chocolate? Only homemade Bailey’s Hot Chocolate mix hidden inside a dark chocolate sphere!

Making Your Bailey’s Hot Chocolate Bombs

You’ll Need A Couple of Gadgets

In order to make these delicious treats, you’ll need both a candy thermometer and spherical chocolate molds. I highly recommend these affordable options for optimal success:

This multi-use kitchen thermometer pictured in this blog post.

These spherical chocolate molds that are easy to use and easy to clean, also pictured in this blog post.

it’s also best to use a hand mixer to combine your Bailey’s Hot Chocolate Filling for inside the bombs.

Outside of those three things, you’ll only need 4 ingredients. Here’s everything you’ll need:

dark chocolate chips, baileys irish cream, cocoa powder, and sugar

You’ll Have To Temper Your Chocolate

Tempering the chocolate is key to getting hot chocolate bombs that will firmly hold together and stay solid at room temperature. It also means you can handle them easily without getting melty chocolate all over your fingertips.

To temper the chocolate, you’ll need your trusty thermometer and a makeshift double-boiler. If you have a fancy double-boiler—great! If not, it’s super easy to make your own.

Just fill a large pot with about 2 cups of water and place either a large, heat-safe metal bowl or a second, smaller pot on top. You want the bowl or smaller pot to rest inside the larger pot, preferably without touching the water underneath.

Bring the water in the large pot to a boil so that the upper pot or bowl rises in temperature slowly from the hot water underneath. This is the best way to maintain control over the temperature of your chocolate.

Green tip: Make sure your chocolate is sustainably sourced. Look for Fair Trade, Rainforest Alliance, or UTZ certifications as opposed to self-proclaimed sustainability labels that sometimes falsely advertise “sustainably sourced”.

Once you’ve fashioned your double boiler and brought the water up to a boil, add your chocolate chips. Once they start to melt, remove them from heat, and stir until chocolate is completely melted.

Stick your candy thermometer into the melted chocolate and monitor it as it starts to cool down. To temper it properly, you will have to bring the temperature of the chocolate all the way down to 80°F. This may take up to 20 minutes, depending on the temperature in your kitchen.

Once the chocolate comes down to 80°F, put it back over your boiling water and bring it back up to 90°F. This change in temperature from hot to cold to hot is what prepares your chocolate to be molded into spheres.

Using a Candy Thermometer to Monitor Chocolate Temperature while Tempering

Carefully Fill Your Molds

Use a spoon or pastry brush to add at least a tablespoon of chocolate to each mold. Carefully press the melted chocolate up the sides, ensuring that the chocolate comes all the way up to the top.

We want a pretty thick layer of chocolate, so be generous with the amount of chocolate you add to each mold. You should only have about 1/4 cup of melted chocolate remaining once your molds are filled.

filling spherical chocolate molds with tempered chocolate

Get Ready to Get Boozy

While your chocolate spheres are setting, whip up your Bailey’s hot chocolate filling. Add your Bailey’s Irish Cream to whatever melted chocolate is leftover, and use a hand mixer to combine until smooth.

Adding Bailey's Irish Cream to hot chocolate mixture

Add Your Cocoa + Sugar Next

Once your Bailey’s and melted chocolate are combined, add your sugar and cocoa powder and used your hand mixer again to combine.

You should be left with a thick, grainy, chocolatey mixture that looks like this:

Bailey's Hot Chocolate filling mixture

Set your Bailey’s Hot Chocolate mixture aside to prepare your spheres for filling.

Allow Your Spheres To Cool Completely

Place the chocolate-filled molds in the refrigerator for 15 minutes to set. After 15 minutes, give each one a little poke, just to make sure they are completely solid.

Carefully peel back your mold. Option to wear gloves if your hands run hot and you’re worried about the chocolate melting, but tempering the chocolate usually makes this part of the process rather easy.

Set your half-spheres face up on a baking sheet or plate to get ready to fill them!

removing chocolate half spheres from mold

Fill ‘Em Up

Use a spoon or piping bag to fill 6 half-spheres with your Bailey’s hot chocolate filling. Fill them to the tippy-top, leaving little to no leftover mixture.

filling chocolate half-spheres with baileys hot chocolate bomb mixture

Seal ‘Em

Okay, we’ve tempered, we’ve molded, and we’ve filled up these hot chocolate bombs. Now it’s time to seal them!

Get a small pan hot over low heat. Grab your empty spheres, and one at a time, carefully press the edge of the sphere down onto the pan to get the edges hot and melty.

This melted chocolate around the edge will act as the glue to hold your hot chocolate bombs together. Allow them to set for 15 minutes at room temperature.

Enjoying Your Bailey’s Hot Chocolate Bombs

Choose Your Ratio

So these hot chocolate bombs are designed to be enjoyed by mixing with 1 cup of hot milk. That being said, if you’re a chocolate fiend and want a super decadent Bailey’s Hot Chocolate, use 2 hot chocolate bombs per 1 cup of milk.

Pouring Hot Milk Over Bailey's Hot Chocolate 1

Heat Your Milk

The milk needs to be hot enough to completely melt the chocolate bomb, so we want it to be simmering. You can choose to use any milk you like—cow’s milk or non-dairy, both work perfectly.

You can heat your milk on the stove or in the microwave until it starts to simmer. Just make sure to remove it from heat quickly right when it starts to simmer because over-heated milk can have an almost burnt taste.

Depending on your microwave, it will take anywhere from 60-90 seconds, but it’s best not to do it all at once. Start with 30-seconds and then continue to heat in 15-second intervals, checking in between.

For the stove method, you can either use a double-boiler until it simmers or heat directly over low heat, stirring frequently and watching closely to remove it as soon as it starts to simmer.

Green tip: Coconut milk is one of the lowest impact milk choices when it comes to our environmental footprint. Coconut trees use little land, little water, and the production of coconuts requires no deforestation.

Pour Or Drop?

You can choose to pour your hot milk over top of the bomb in a mug or you can heat up your milk in the mug and drop the hot chocolate bomb in! Whichever you prefer!

My husband argues that it’s not technically a hot chocolate bomb unless you drop it in, but I beg to differ (he also swears by the 2:1 bomb to milk ratio, but I digress).

Whichever technique you decide to use, just make sure to use a heat-safe mug.

Stir It Up!

The hot milk should melt the chocolate bombs pretty easily, but stirring it well will help it along.

Use a spoon to stir until the hot chocolate bomb is completely integrated into the milk and your Bailey’s Hot Chocolate is nice and smooth.

Stirring Hot Milk with Baileys Hot Chocolate Bombs

Storing Your Bailey’s Hot Chocolate Bombs

These bombs will stay tasty for up to two weeks (if you have the willpower to keep them that long 😉). Just store them at room temperature in a bag or sealed container.

For another fun way to enjoy hot chocolate, check out this Hot Chocolate Charcuterie Board!

Bailey's Hot Chocolate with Confectioner's Sugar Being Dusted on Top

Why You Should Make These Hot Chocolate Bombs

  • They’re fun! What better than a chocolate explosion?
  • They’re decadent. Warm, smooth, creamy, chocolatey… need I say more?
  • They’re boozy. Just the right amount of Bailey’s Irish Cream to give ’em a little boost.

If you’re loving these Bailey’s Hot Chocolate Bombs and want more fun Bailey’s recipes, check out this Bailey’s Hot Chocolate Tart and Bailey’s French Toast.

Bailey’s Hot Chocolate Bombs

4 from 13 votes
Recipe by Marley Goldin Course: DessertCuisine: American


Tempering time


Assembling time


Setting Time


Total time





These Bailey’s Hot Chocolate Bombs are interactive, fun, and outrageously delicious. The best way to enjoy your boozy hot chocolate!


  • Bailey’s Hot Chocolate Bombs
  • 1 cup dark chocolate chips

  • 1/4 cup Bailey’s Irish Cream (Bailey’s Almande for vegan)

  • 1/4 cup + 2 tablespoons dark cocoa powder

  • 1/4 cup + 2 tablespoons granulated sugar

  • 2 tablespoons white chocolate chips for decoration (optional)

  • Bailey’s Hot Chocolate
  • 1 cup hot milk (cow’s or non-dairy)

  • 1 Bailey’s Hot Chocolate Bomb

  • 1 tablespoon whipped cream (optional)

  • 1 teaspoon chocolate syrup (optional)

  • 1 teaspoon chocolate curls (optional)


  • Making Bailey’s Hot Chocolate Bombs
  • Start by tempering the chocolate, to ensure it is nice and solid to hold in your Bailey’s hot chocolate mixture.

    Add chocolate chips to a double boiler or glass bowl over a large pot with boiling water. Melt the chocolate chips and remove from heat.

    Monitor the temperature of the chocolate with a candy thermometer. Allow it to come down to 80°F.

    Then, bring your chocolate back up to 90°F.
  • Fill 12 chocolate molds by adding about a teaspoon of melted chocolate to each mold and use a spoon to spread it as evenly as possible to the inside, ensuring the chocolate comes all the way up the sides.

    Place molds in the refrigerator for 15 minutes to set.
  • Add the room temperature Bailey’s to the bowl with the remainder of the chocolate and use a hand mixer to combine until smooth.
  • Add sugar and cocoa powder to Bailey’s and chocolate mixture and combine.
  • Once the chocolate has set, carefully remove the half spheres from the molds and place them face-up on a plate.
  • Fill 6 half-spheres to the top with Bailey’s Hot Chocolate mixture.
  • Get a frying pan hot over low heat. One at a time, press the empty chocolate half-spheres onto the pan to melt the edges. Then, use the melted edge to fasten it to a filled half-sphere, to form a hot chocolate bomb.
  • Allow Bailey’s Hot Chocolate Bombs to set for about 15 minutes at room temperature.
  • To add white chocolate decoration, melt 2 tablespoons of white chocolate in the microwave then drizzle on top.

  • Enjoying Bailey’s Hot Chocolate Bombs
  • Each hot chocolate bomb is designed for 1 cup of hot milk. Heat milk on the stove or in the microwave until just simmering.
  • Drop hot chocolate bomb in milk or pour milk over hot chocolate bomb in a mug. Stir until combined.
  • Garnish as desired and enjoy hot!

Pro Tips

  • Use Bailey’s Almande and vegan chocolate chips and enjoy with nondairy milk to make these vegan.
  • For a super decadent Bailey’s Hot Chocolate, use 2 hot chocolate bombs per 1 cup of milk.

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6 thoughts on “Bailey’s Hot Chocolate Bombs”

  1. This is the most delicious treat I have ever had. It’s the chocolate lovers perfection with a nice bit of Irish Cream kick. Love it. My new favorite treat!

    1. YAY!! SO excited for you, Marion!!

      I’m sure you can stretch them out longer than 2 weeks if you store them in the refrigerator. I conservatively say two weeks at room temperature just because they are filled with Bailey’s, but there will be visible signs of spoilage when they are bad, so you’ll know!

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